RT Journal Article
T1 Effect of Food Residues in Biofilm Formation on Stainless Steel and Polystyrene Surfaces by Salmonella enterica Strains Isolated from Poultry Houses
A1 Paz Méndez, Alba María
A1 Lamas Freire, Alexandre
A1 Vázquez Belda, Beatriz Isabel
A1 Miranda López, José Manuel
A1 Cepeda Sáez, Alberto
A1 Franco Abuín, Carlos Manuel
K1 Salmonella
K1 Biofilm
K1 Morpothypes
K1 Stainless steel
K1 Food residues
K1 Tomato
K1 Poultry
K1 Milk
AB Salmonella spp. is a major food-borne pathogen around the world. The ability of Salmonella to produce biofilm is one of the main obstacles in reducing the prevalence of these bacteria in the food chain. Most of Salmonella biofilm studies found in the literature used laboratory growth media. However, in the food chain, food residues are the principal source of nutrients of Salmonella. In this study, the biofilm formation, morphotype, and motility of 13 Salmonella strains belonging to three different subspecies and isolated from poultry houses was evaluated. To simulate food chain conditions, four different growth media (Tryptic Soy Broth at 1/20 dilution, milk at 1/20 dilution, tomato juice, and chicken meat juice), two different surfaces (stainless steel and polystyrene) and two temperatures (6 °C and 22 °C) were used to evaluate the biofilm formation. The morphotype, motility, and biofilm formation of Salmonella was temperature-dependent. Biofilm formation was significantly higher with 1/20 Tryptic Soy Broth in all the surfaces and temperatures tested, in comparison with the other growth media. The laboratory growth medium 1/20 Tryptic Soy Broth enhanced biofilm formation in Salmonella. This could explain the great differences in biofilm formation found between this growth medium and food residues. However, Salmonella strains were able to produce biofilm on the presence of food residues in all the conditions tested. Therefore, the Salmonella strain can use food residues to produce biofilm on common surfaces of the food chain. More studies combining more strains and food residues are necessary to fully understand the mechanism used by Salmonella to produce biofilm on the presence of these sources of nutrients
PB MDPI
YR 2017
FD 2017
LK http://hdl.handle.net/10347/23472
UL http://hdl.handle.net/10347/23472
LA eng
NO Paz-Méndez, A.M.; Lamas, A.; Vázquez, B.; Miranda, J.M.; Cepeda, A.; Franco, C.M. Effect of Food Residues in Biofilm Formation on Stainless Steel and Polystyrene Surfaces by Salmonella enterica Strains Isolated from Poultry Houses. Foods 2017, 6, 106
DS Minerva
RD 22 abr 2026